Craving a dish that makes an impression without spending the evening watching a pot? These courgetti bolognese keep the comfort of a generous tomato sauce, but with the fresh crispness of zucchini. It’s light, colorful, and frankly more interesting than a plate of soft pasta drowning in sauce.
Ingredients :
- Zucchini — They replace pasta and bring freshness with a lighter, slightly crunchy texture. Choose firm, not too large zucchini, as large ones release more water and can become spongy.
- Ground meat — It provides the hearty base of the bolognese and absorbs the flavors of tomato, garlic, and herbs. Beef works great, but you can use ground turkey or chicken for a milder, less fatty result.
- Tomato — Passata, pulp, or crushed tomatoes form the sauce base and provide acidity to balance the meat. Use good quality canned tomatoes: if they smell great when opened, the sauce will need much less adjustment.
- Onion, garlic, carrot, and celery — This mix builds the sauce’s depth before adding the meat. Chop them finely so they melt into the tomato instead of remaining hard bits.
